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Chesl73, I am in a similar predicament as yourself. My experience has been, and I base this as being on both sides of the fence, both consuming and storing milled grain and processing orders for customers. As PP has suggested, I think, and my experience has been, milled and vac sealed grain recipes,...

Hey GS, I would recommend to run the cooled wort via a hose into the fermenter. By all means whirlpool by hand, with a spoon, paddle, etc, not your hand obviously, or maybe not. However, making beer is very forgiving and in my opinion (careful arse covering there) more often than not your proposed p...

Hey Scott, I have done the decoration mash for this style of beer. The decoction adds more than just temperature. The decoction is boiled and adds the malliard reaction, of colour and flavour changes. So, does it make a difference to the beer? Definitely Is it worth the effort? Yesssssss.... For the...

This may be a little off topic, but.... I am somewhat bemused by people's firm belief in calculating the bitterness of their beer using a form of voodoo, ie a calculation based upon what? Don't even start me on the hop utilisation factor in these equations. You could drive a bus through tHis if you ...

I subscribe to the lazy Brewers process..... Why? Professional breweries, even small ones, do not skim . I have participated in brew days at small craft breweries, and n(edit)one have skimmed. Also, Brewers I trust have suggested, that there are only so many foam making proteins in the brew, so why ...

:think: Hey slash,
That sounds very strange. Surely it would be cheaper to source the sugar from grain than extract, even factoring the freight.
Not to mention how sore you would get opening all those cans.
A commercial kit brewer
:think:

Slash, A HBS in cairns itself I don't know. However there a large number of popular and reputable online, mail order suppliers that would be happy to service your needs......for grain etc. You could check with a well known Brisbane based supplier of the craft, what freight would cost. Hope this litt...

From my recollection, wyeast have a comprehensive guide to beer styles cross referenced to yeast strain, and a chart of the yeast strains and beer styles they suit. There are many overlaps and I am sure there are several wyeast strains suitable for this style. Eg. London ale 1, 2, or 3 https://www.w...

Vienna makes a lovely malty, single malt beer. Pick your favourite hop to go with it.
Amarillo is a good one.
Lemon

Rigging, Let me cover my ars* first, "I am no expert" , my understanding is that the first and easiest step to take is to get Ca to around 100ppm. Obviously, from your post you have heard the if you can drink it you can make beer saying. This is true. If you are worried about pH and/or hardness, I w...

Gnmrc, Wow, just wow. That is a verrrrrrry comprehensive list. With the mashing, I wouldn't worry about the pH measuring and controlling just yet. You will make great beer without worrying about pH. Or the iodine test, just make sure you mash for 90 minutes. Stick with the supplied yeast, try to con...

Well, not only did the f/up fairy visit at chez Lemon today. He brought his mate, the boil over fairy little b'st*rd visited in spades! every hop addition, whenever my back was turned. On and on and on, and on...... Finally got the wort in the cube (10 points under target, no surprise given the 30 m...

AAAARGH!!!!! :o Haven't brewed for a month, quite excited to put down a Vienna and Amarillo APA. Heated water, reached strike temp, added grain. I'm away... Did you spot it? Where's the bag?????? AAAARGH! Hanging on the line. Just finished the decanting of the porridge into two cubes, the pouring it...

Twinkle fool,
My rack is custom made, I must add.
With the continuous mash, I only use the second ring of my three ring burner under my keggle. Raises about 1 degree C per minute.
Lemon

Twinkeelfool, I have used a "cake rack" in the bottom of the kettle to keep the bag off the heated surface of the bottom of the kettle. Stirring all the while. I have done a brew doing a continuous raise from a room temperature mash in (20C) up to 67C, starch test, 30 min rest the up to mash out (78...

Pist, I bow to PPs greater knowledge with respect to the fermentation schedule, but I will add, Sufficient yeast is most important, my calculations using info fom manufacturer's websites indicate that 1 packet is not enough, even liquid. Also I have found oxygenation key to healthy yeast, and hence,...

Dski, While I have limited experience brewing Belgian strong ales, I offer some information I have collected in my research. I agree with your information about rising temperatures, "brew like a monk - Stan hieronimous?) discusses this in some detail. Also the addition of candy syrup should be done ...

Homemade,
Don,t worry that scum line is the residue left by the foam of the boil as it attempts or succeeds in boiling over.
Also the floaty stuff is, in my opinion, hot break. Again, normal.
Lemon

Whilst I live in newcastle, some 1000km away, aim from Melbourne originally and I am aware that there are couple of excellent LHBS. grain and grape in Yarraville, another in Greensborough, can't remember the name.
So, never fear it is not a wasteland.
Lemon

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